As with every art, cooking also requires passion, interest and time... Irrespective of doing it as a leisure activity or on a regular basis, it involves dedication. The happiness you derive out of cooking by your self and serving is endless... esp someone appreciating your recipe...how nice it feels, is it not???

You may wonder about the title of this blog..Iyer Iyengar Kitchen...I am a Tanjore Iyer married to an Iyengar and picked up cooking by learning the delicacies of both the customs....and that is what I am sharing here... Recipes popular among the Tamil Iyer & Iyengar communities..

I would be really happy if this benefits atleast few of you....if you find this useful, pass this on to your friends..

Tuesday, 6 September 2011

Poricha Kuzhambu

Popularity: This is a famous pathiya samayal among many Brahmin households since this does not contain tamarind at all. Poricha Kuzhambu is usually made with Drumstick (Murungakkai) or Chow Chow. Drum stick kuzhambu is a very popular one.

Ingredients:

Vegetable for Thaan

Moong dal: 30 gms

Cooked Toor Dal: 1 big ladle

Red Chillies: 3 or 4

Jeera: 2 tsp

Pepper: 2 tsp

Curry Leaves

Mustard: 1 tsp

Orid dal: 2 tsp

Asafoedita: a Pinch

Turmeric Powder: a Pinch

Coconut (Grated): 25 gms

Coconut Oil: 2 tsps

Salt

Water

Preparation Procedure:

In a Kadai, boil the moong dal with water. Add around 400 ml of water. Add a pinch of turmeric powder.

When the moong dal is 3/4th cooked, add the vegetable and salt with few curry leaves.

Add water as and when you feel the kuzhambu is getting too thick.

In a separate Kadai, add 1 tsp oil and roast the red chillies, pepper and orid dal. Grind the roasted mix with jeera and grated coconut by adding little asafoedita and little curry leaves in the form of a paste.

When the vegetable is 3/4th cooked, add the grinded paste to the kuzhambu kadai and stir well.

Allow it to boil for 5 mins.

Mash the cooked toor dal well and add it to the kadai.

Season mustard seeds using coconut oil and asafoedita.

You may add few more curry leaves in the end for flavour.

If the kuzhambu is too watery, add rice flour paste ( 3 or 4 tbsps ) at the end so that it solidifies.